🍞🍫Sarah's Double Chocolate Babka Recipe From Paris
From Babka Zana Bakery in Paris 🗼France 🇫🇷
In 2022, Sarah published a beautiful cookbook Babka Zana: Boulangerie levantine, and shares her recipe for Double chocolate babka from this cookbook with us. This cookbook is not translated into English (yet!) so I have translated the recipe into English for us to make at home.
Read the full interview with Sarah: Sweet Interview with the Paris Queen of Babka: Sarah Amouyal Murat
Double Chocolate Babka Recipe
Prep time 15 mins+20 mins (kneading)
Proofing Time: 2h (1st proof) +1h (2nd proofing)
Baking Time: 15 to 20 min (rolls), 45 to 50 min (loaf)
Yield: 1 babka loaf for 6 people or 4 babka buns
Ingredients
For babka dough (550g weight)
250 g of T45 flour
12 g of fresh yeast
50 g of powdered sugar
18 g cocoa powder (this is specifically for the double chocolate babka, if you want to use another filling for your babka, leave out this ingredient from the dough)
100 g of whole milk
1 egg
80g butter+20g to grease the loaf pan or baking sheet for the rolls
3g of salt
Double Chocolate Babka Filling
80g dark chocolate
75g butter
30 g of icing sugar
20g cocoa powder unsweetened
1 pinch of cinnamon (optional)
40 g of semi-sweet chocolate chips (to scatter on top of the filling)
Babka Syrup
40 g of water (4 tbsp.)
40 g of powdered sugar (3 to 4 tablespoons)
Babka Decoration
Dark chocolate pieces/chocolate chips (to taste)
Instructions
Take out the butter from the refrigerator in advance so that it is at room temperature when ready to use it.
Add the yeast to lukewarm milk (be careful not to be cold or hot) and leave to rest for 10 minutes, stirring from time to time.
Combine the dry ingredients in the robot or by hand: salt, sugar, flour, and cocoa powder then add the beaten egg and finally add the milk-yeast mixture.
Knead for 5 min at medium speed (or by hand)
Add the cut butter into small cubes until the dough comes away from the walls (i.e. 15 minutes of kneading in total).
At each stage, using a spatula, scrape the walls of the robot bowl to collect the flour. first and then the butter. The dough remains will little sticky,
Place the dough in a bowl and cover with a clean cloth, then let it rise for 2 hours at room temperature (protected from drafts). The dough should double in volume.
Now punch down the dough: press it with your fingers to release a little air, or push your fist into the dough several times. You'll see, it's enjoyable!
Then, on a floured work surface, roll out the dough to obtain 1 rectangle (the length of the baking loaf pan by 3 times its width). Because of the butter, the dough may be a little sticky, do not hesitate to help yourself with a little flour to handle it.
Make the double chocolate filling
Melt the dark chocolate and butter in a bain-marie. Add the icing sugar, cocoa powder and cinnamon (optional) and then sift the melted chocolate mixture through a strainer. Mix well
Cover the dough rectangle with the filling up to 1 cm from the edge.
Scatter the chocolate chips on top of the filling
Babka Shaping: For the Babka cake: Starting at the long edge, make a fold of 2 to 3 cm (.75 to 1 inch), then roll it jelly roll style into a log.
Turn the babka roll over, so the seam is on top, To split the roll, follow the seam and cut it in half along its entire length.
Twist the two halves together
Place into greased loaf pan
Preheat the oven to 180℃ (350 F)
Bake for 15 to 20 minutes (rolls) or 45 to 50 minutes (for loaf).
Meanwhile make the babka syrup
Bake the babka out of the over and coat the with syrup
Decorate the babka with grated chocolate or chocolate chips
Most likely this Babka will be enjoyed fresh with family and friends. Just in case it is not here are some storage guidelines.
Room Temperature: Babka is best enjoyed fresh, and it can be stored at room temperature for about 2 to 3 days. After this time, its texture may start to dry out, and it might not be as moist and flavorful.
Refrigeration: If you want to extend the shelf life, you can store babka in the refrigerator. Properly wrapped or sealed, it can last for up to a week in the refrigerator. Keep in mind that refrigeration can cause the bread to dry out more quickly, so consider reheating it briefly in the oven or microwave to restore moisture before serving.
Freezing: Babka freezes well. If you want to keep it for an extended period, wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can last for about 2-3 months in the freezer. To thaw, leave it at room temperature or warm it in the oven.
I hope that you enjoy this recipe from Sarah in Paris. I would be most grateful if you would share this recipe with a friend or family member who would enjoy it this December.
Take good care and thank you for reading and staying by my side.
Am Yisrael Chai
Kenden